Seems to be rather attractive to slugs. The plants are large, vigorous, and very productive. Unless the skin is bitter, you do not have to peel tender squash. Cook over medium heat until tender, about 10 to 15 minutes. Cover the halved squash with plastic wrap; leave one corner open. (The scallops should still be somewhat translucent in the middle because they will continue to cook.) Sear the squash until deep golden brown, 3 to 5 minutes.
Design by Amanda Gleicher of Sweet Tea Paperie.
Season with salt and a freshly ground black pepper. Add scallops, garlic, lemon zest and juice. On May 21, 2007, janetgafnea from Vance, AL (Zone 7b) wrote: We live in west central Alabama. Place the squash in a steamer basket in a large saucepan, cover and let steam over gently boiling water until fork-tender, about 10 to 40 minutes depending on the size of the squash. Now, on my budget, I still can't afford to visit every week but the Hubs and I picked a Tuesday night a few weeks ago for a date night in and I picked up a pound of scallops. Harvest To Table Tender squashes are warm-season annuals. Squash can be steamed with other summer vegetables.
Coat with butter, wrap in foil, then barbeque or bake. The fruits of tender squashes are almost always eaten in the immature state before the skin hardens. CONTACT. Course: Appetizer, Side Dish .
When I discovered that the Tuesday farmer's market where I pick up my CSA box had a seafood vendor, I got really excited.
The flavor is excellent, production is good, and the fruits are very attractive. Middle Eastern "Cousa Magda" is a summer squash available from June throughout the summer months. Mix bread crumbs with Parmesan, then sprinkle this over the squash and drizzle lightly with olive oil. Summer squashes that reach maturity will be drier with thicker skins. Maturity 50 days.
Brush squash with olive oil and season with salt and pepper. Heat olive oil or a few dabs of butter in a large skillet.
Season with salt. Note: Only a member of this blog may post a comment. We think the flavor is much better than other zucchini type varieties I have grown in the past. Scallop or pattypan varieties are best when 3 to 5 inches (7.5-13 cm) in diameter. Brush squash with olive oil (or other basting sauce) and season with salt, pepper, and garlic powder or other seasonings. (45-60 cm) Spacing: 36-48 in. How to Store Harvest, Cure, and Store Winter Squash. Your email address will not be published. Servings: 4. Meanwhile, pat scallops dry. It is nice and light leaving you satisfied but not overly stuffed. Cut the squash into slices or ½ to ¾ inch cubes.
Add the squash and stir-fry for 1 minute.
Those look delicious...i love lemon anything! This plant is said to grow outdoors in the following regions: On Jun 30, 2009, Ozark from Ozark, MO (Zone 6a) wrote: My wife and I really like Magda. Cultivated squashes are descended from wild squashes which originated in the American tropics–between Mexico and Guatemala.
Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Bake until golden brown on top, about 20 minutes.
Bring back to a boil and cook until just tender, about 5 minutes.
Firm, sweet white flesh has more flavor than many other kinds of summer squash. Powered by, a breakfast favorite: french toast casserole, i thought the groomsmen attire would be easy, paleo pumpkin pancakes with cinnamon apples, lemon butter seared scallops with magda squash, francophile friday: outfit for the riviera, francophile friday: how to visit a bakery. Frozen squash will keep for 3 to 4 months.